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Easy Whole-Wheat Pizza Dough

Easy Whole-Wheat Pizza Dough
This Recipe Is:

WebMD Recipe from EatingWell.com

This homemade, yeasted whole-wheat pizza dough requires only one rising, not two, so it’s quicker to make than you might suspect. Although bread flour provides more gluten to help the dough maintain its elasticity when shaped and baked, we tested the recipe with all-purpose flour and had good results. This sturdy dough was developed for grilled pizzas, but it can be used in any pizza recipe calling for 1 pound of pizza dough.

Ingredients
  • 3/4 cup
    lukearm water, plus 2 tablespoons (105-115F°)
  • 1 package
    active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon
    sugar
  • 1/2 teaspoon
    salt
  • 1 cup
    whole-wheat flour
  • 1 cup
    bread flour, or all-purpose flour, plus additional for dusting
  • 2 tablespoons
    yellow cornmeal
Instructions
  1. Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
  3. Place the dough in an oiled bowl and turn to coat. (To make individual pizzas, see Tip.) Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
Tip

Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.

Nutritional Information

Makes: 1 pound pizza dough
  • Calories970
  • Fat5 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates200 mg
    • Dietary fiber22 g
  • Protein36 g
  • Sodium1152 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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